Garlic Herb Roasted Lamb (Printer-friendly)

Tender lamb rack marinated with garlic, herbs, and olive oil, roasted to juicy and flavorful perfection.

# What You’ll Need:

→ Lamb

01 - 1 rack of lamb (1.5–2 lbs), frenched

→ Marinade

02 - 3 cloves garlic, minced
03 - 2 tablespoons fresh rosemary, finely chopped
04 - 1 tablespoon fresh thyme leaves
05 - 1 teaspoon Dijon mustard
06 - 2 tablespoons olive oil
07 - 1 teaspoon kosher salt
08 - ½ teaspoon freshly ground black pepper

→ Finishing

09 - 1 tablespoon olive oil
10 - 1 teaspoon flaky sea salt

# How to Make It:

01 - Combine garlic, rosemary, thyme, Dijon mustard, olive oil, salt, and black pepper in a small bowl, mixing thoroughly to form a cohesive paste.
02 - Pat the rack of lamb completely dry with paper towels, then rub the marinade evenly over all surfaces, ensuring thorough coverage.
03 - Place the coated lamb in a dish or resealable bag and refrigerate for at least 1 hour, up to overnight for intensified flavor penetration.
04 - Remove the lamb from refrigeration 30 minutes before cooking to reach room temperature. Preheat oven to 425°F.
05 - Heat 1 tablespoon olive oil in an ovenproof skillet over medium-high heat. Sear the lamb for 2–3 minutes per side until a golden-brown crust forms.
06 - Transfer the skillet to the preheated oven. Roast for 15–20 minutes for medium-rare (internal temperature 125–130°F), adjusting time for preferred doneness.
07 - Remove from oven and tent loosely with aluminum foil. Allow the meat to rest for 10 minutes, permitting juices to redistribute throughout the meat.
08 - Slice between bones into individual chops. Sprinkle with flaky sea salt immediately before serving.

# Expert Tips:

01 -
  • Restaurant-quality elegance with surprisingly minimal hands-on effort
  • The herb crust creates an incredible aromatic experience while roasting
02 -
  • Resting the meat is non-negotiable—cutting into it immediately will spill all those precious juices onto your cutting board
  • A meat thermometer takes the guesswork out of achieving that perfect medium-rare consistently
03 -
  • Ask your butcher to French the racks for you—it saves time and ensures even cooking
  • The herb paste can be made a day ahead and kept refrigerated until you are ready to marinate